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Tuesday, February 27, 2018

Organic Blueberry Orange Walnut Scones

Lots of people cook, but not everyone can bake. There is something really wonderful about baking. I love the smell of aromatics from the kitchen, especially on a toasty morning with chilly briskness in the outside air. Using pastry flour adds an extra touch of yumminess, especially for those who eat carbs on rare occasions! And it's sugar-free!

Yummy!

The beauty of a just-out-of-the-oven scone cannot be understated, because it's just pretty, warm and wonderful! So without further ado, here's my original recipe:

Batter Prep:

1. Preheat oven to 425°F. Using parchment paper, line a cookie sheet or broiler grill.
2. In a large bowl, combine dry ingredients and sift. Add butter and mix until a crumbly dough forms. 3. Add orange rind, juice, berries, walnuts, 1/2 cup milk and eggs.
4. Mix it until a sticky dough forms, using care not to overmix.

Dough Prep:

1. Add 1/4 cup flour to top of round.
2. Use flour-coated hands to shape into an oblong round about 1-1/2" thick, using another 1/4-1/2 cup to form.
3. Cut into strips and divide into thirds (see photo). The strips will bake together, so it is okay to widen the distance between doughs a touch, if you would like.
4. Brush the top with remaining 2 tsp milk. Sprinkle with stevia granules.

Bake:

Bake 17-21 minutes, until corners are browned. Makes 15 scones.

Serve:

Serve warm fresh out of oven, together with a cup of coffee or tea - sure to be a morning hit! Be certain to serve with coffee, tea, or milk, because all scones are made to accompany a drink, as they are naturally drier than a muffin.